Food Lipids: Chemistry, Nutrition, and Biotechnology

Figure 35 Enrichment of very long chain monounsaturated fatty acids from high erucic
acid seed oils via lipase-catalyzed selective hydrolysis.
the triacylglycerols, which results in enrichment of these fatty acids from about 40%
in the starting oil to approximately 60% and 89%, respectively, in the fatty acid
fraction; concomitantly, the level of erucic acid and the other VLCMFA is raised in
the acylglycerol fraction from 51% in the starting oil to about 80% and 72%, respectively,
as shown in Fig. 36.
The sn-1,3-specific lipases from porcine pancreas, Chromobacterium viscosum,
Rhizopus arrhizus, and Rhizomucor miehei selectively cleave the VLCMFA, esterified
almost exclusively at the sn-1,3 positions of the high-erucic triacylglycerols,
which results in enrichment of the VLCMFA in the fatty acid fraction to 65–75%,
whereas the C 18 fatty acids are enriched in the acylglycerol fraction (127).
Selective hydrolysis of erucic acid– and nervonic acid–rich triacylglycerols of
Lunaria annua, catalyzed by the lipase from Candida rugosa, leads to preferential
cleavage of the C 18 fatty acids, resulting in their enrichment from 36% in the starting
oil to 79% in the fatty acids; concomitantly, the VLCMFA are enriched in the diand
triacylglycerols. The diacylglycerols, the major (55%) products of lipolysis, are
almost exclusively (>99%) composed of VLCMFA (127).
Figure 36 Enrichment of very long chain monounsaturated fatty acids (VLCMFA =
eicosenoic � erucic � nervonic) from white mustard seed oil by selective hydrolysis catalyzed
by triacylglycerol lipase from Candida cylindracea (syn. C. rugosa) according to Ref. 127:
reaction temperature, 20�C; reaction time, 1.25 hours; degree of hydrolysis, 49%.
Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.